DE102011010267A1 - Scalded sausage product comprises unsaturated fatty acids, and is substantially free from dairy products - Google Patents

Abstract

Scalded sausage product comprises unsaturated fatty acids with a total fatty acid content of >= 50 wt.%, where the scalded sausage product is substantially free from dairy products. An independent claim is also included for producing a scalded sausage product comprising: (i) providing meat with a body fat content of = 5 wt.%; (ii) mincing the meat to obtain a sausage meat; (iii) adding unsaturated fatty acids to the meat; (iv) heating the sausage meat; and (v) preserving the scalded sausage product, where substantially no milk product is added in the process.

Description

The present invention relates to a cooked sausage product having a total fatty acid content of ≥ 50% by weight of unsaturated fatty acids and to a process for producing such a cooked sausage product.

The cooked sausages include Wiener and Frankfurter sausages, all kinds of meat sausage with and without deposit such as mortadella, hunting sausage, beer sausage and Lyons and Leberkäse. Boiled sausages contain about 50% by weight of meat, 25% by weight of fat and 25% by weight of water.

The fat of conventional boiled sausages of the prior art contains a very high proportion of saturated fatty acids. In a large number of comprehensive studies it has been proven that the consumption of saturated fatty acids is a risk factor for the development of cardiovascular diseases. There is also evidence that the intake of higher levels of unsaturated fatty acids is directly related to the development of various cancers. Saturated fatty acids are also discussed in connection with the development of arteriosclerosis, obesity, the metabolic syndrome and other disorders of human metabolism.

For the reasons mentioned above, attempts have already been made early to provide healthy sausages in which the proportion of unsaturated fatty acids is increased.

From the DE 26 39 177 For example, there is known a process for producing dietetic sausage pies which are said to have a ratio of unsaturated to saturated fatty acids of about 50:50. However, analysis values are lacking, so it remains unclear which fatty acid composition the known pies have. A disadvantage of the known pies, however, is that they contain a high proportion of milk products which are added during production. As a result, the pie is not edible for people with milk intolerances, such as lactose intolerance or milk protein intolerance.

The object underlying the invention is therefore to provide a Brühwurstprodukt of the type mentioned, in which the known from the prior art disadvantages are avoided. In addition, a method for producing such an improved scalded sausage is to be provided.

This object is achieved by the provision of such a boiled sausage product which has a total fatty acid content with ≥ about 50 wt .-% of unsaturated fatty acids and is substantially free of dairy products.

The object is further achieved by providing a method for producing a boiled sausage product, comprising the following steps: (1) providing meat having an intrinsic fat content of ≦ 5% by weight; (2) chopping the meat to obtain a sausage meat; (3) addition of unsaturated fatty acids to the sausage meat; (4) heat treating the sausage meat; and (5) obtaining the cooked sausage product, wherein substantially no milk product is added in the process.

The inventor has surprisingly found that the addition of dairy products to obtain a healthy, and in particular protein-rich Brühwurstproduktes is not required. On the contrary, the omission of milk products during production means that the cooked sausage product according to the invention is edible even when milk intolerance.

The high proportion of unsaturated fatty acids compared to conventional cooked sausages leads to a significantly improved in terms of its nutritional value product. The cooked sausage product according to the invention ensures an adequate supply of essential fatty acids. The protein content comes from the processed meat, so that no dairy products are required. The novel boiled sausage product is in line with the latest nutritional findings and thus represents a particularly healthy food.

It is particularly advantageous in the cooked sausage product according to the invention that this can be mixed with the same spices and salts that are used in conventional cooked sausages. There are therefore no disadvantages in taste, smell and consistency.

According to the invention, a "boiled sausage product" is understood as meaning a product which contains or represents sausage which is heat-treated during its production by brewing, roasting, baking or in another way, whereby the muscle protein contained in the sausage meat is clotted by heat. The definition corresponds to that of the "Guidelines for meat and meat products" of 27/28 November 1994 (Supplement to Federal Gazette No. 134 of July 25, 1975, GMBl No. 23, page 489 of July 25, 1995), last amended on 02.10.2001, para I, 2.22 ,

According to the invention, a "dairy product" is understood to mean a food whose ingredients consist mainly or exclusively of milk, both in untreated and treated form. It includes products derived from it, such as milk powder, cottage cheese, cheese, butter, whey, sour milk products. Also included are milk components, such as milk protein, milk fat and lactose.

The cooked sausage product according to the invention is essentially "free of dairy products", ie. H. contains essentially no milk product. "Substantially" means that traces of a milk product, which can be found, for example, in the meat used, if necessary, can be tolerated, in particular if they do not become noticeable due to their low concentration with milk intolerance. However, after step 1 of the manufacturing process of the invention, dairy products are not added to the meat or elsewhere.

The problem underlying the invention is hereby completely solved.

In the method according to the invention it is preferred if in step 3 unsaturated fatty acids are added to the sausage meat in such an amount and / or concentration that the total fatty acid content of the cooked sausage product contains ≥ about 50% by weight of unsaturated fatty acids.

With this measure, the method according to the invention is developed in such a way that the boiled sausage product according to the invention is obtained. It is easy for a person skilled in the art to deduce from the desired proportion of unsaturated fatty acids in the end product on the amounts to be added in step 3. This depends in particular on the meat used in step 1 and the unsaturated fatty acids already present in it, or the source of the unsaturated fatty acids to be added, for example the type of oil. It belongs to the routine measures of the expert and does not represent an unreasonable effort to determine the exact quantities. This applies to all preferred developments of step 3 accordingly.

According to one embodiment of the invention, the total fatty acid content of the boiled sausage product ≥ about 60 wt .-%, preferably ≥ about 70 wt .-%, more preferably ≥ about 80 wt .-% and most preferably about 90 wt .-% of unsaturated fatty acids so that in step 3 preferably unsaturated fatty acids in such an amount and / or concentration are added to the sausage meat that the total acid fat content of the cooked sausage product reaches the abovementioned values.

This measure has the advantage that the nutritional value of the cooked sausage product according to the invention is further increased by the higher proportion of unsaturated fatty acids.

The boiled sausage product according to the invention preferably has omega-3 fatty acids and optionally omega-6 fatty acids, which are more preferably present in a ratio of ≥ about 2: 1, preferably ≥ about 3: 1. In this case, it is also preferred if the unsaturated fatty acids added in step 3 of the process according to the invention have omega-3 fatty acids and optionally omega-6 fatty acids, in such an amount / concentration that they are present in the boiled sausage product in a ratio of ≥ approximately 2: 1, preferably ≥ approximately 3: 1.

The diet usually consumed contains on average a ratio of omega-6 to omega-3 fatty acids of ≥ 7: 1, which is nutritionally very unfavorable. In this respect, the literature recommends a reduction in the omega-6 fatty acid content and an increase in the omega-3 fatty acid content in the diet. This is realized according to this particular embodiment of the invention, so that the nutritional values of the boiled sausage product according to the invention are again optimized.

According to a particular embodiment of the invention, the boiled sausage product or have the optionally added in step 3 of the process added unsaturated fatty acids or omega-3 fatty acids, the α-linolenic acid.

This measure has the advantage that such an unsaturated fatty acid is used, which is present in large quantities in low-cost vegetable oils, such as, for example, rapeseed oil, so that the boiled sausage product according to the invention can be produced and offered at low cost.

It is further preferred if the unsaturated fatty acids of the cooked sausage product ≥ about 30 wt .-%, preferably ≥ 40 wt .-%, more preferably ≥ 50 wt .-%, and most preferably about 60 wt. % α-linolenic acid. In the process of the present invention, it is preferred that in step 3 α-linolenic acid be added in such an amount / concentration that the total acid fat content of the boiled sausage product reaches the abovementioned amounts / concentrations of α-linolenic acid.

This measure has the advantage that a cooked sausage product according to the invention is obtained which contains particularly high concentrations or amounts of the tolerated and nutritionally high-quality α-linolenic acid.

In the method according to the invention, it is preferred that in step 3, the sausage meat is cooled before the addition of the unsaturated fatty acids, preferably to about 5 to 6 ° C, more preferably by the addition of ice.

This measure has the advantage that a denaturation of the protein is prevented due to frictional heat generated during processing or comminution. The vegetable oil is therefore added in step 3, preferably in a cooled form, for example between about 0 ° C and 5 ° C, to increase the cold reserve.

In the cooked sausage product according to the invention it is preferred if it has a total fat content of about 20 to 25 wt .-%. Accordingly, the required amounts of fatty acids are added in step 3 of the process according to the invention, depending on the meat used in step 1.

This measure ensures that the boiled sausage product has a total fat content that is in line with the latest nutritional science.

In the case of the cooked sausage product according to the invention, it is further preferred if it has vegetable oil, if appropriate in its form processed by means of the method according to the invention. In the method according to the invention it is therefore preferable if in step 3, the unsaturated fatty acids are added in the form of or over vegetable oil.

Oils containing sufficient amounts of unsaturated fatty acids are, for example, linseed oil, rapeseed oil, soybean oil, walnut oil, hemp oil. These oils are basically suitable according to the invention.

However, it is preferred if chia oil is used as vegetable oil.

Chia oil is extracted from the South American chia plant or Salvia hispanica and has a number of advantages over the aforementioned oils. It contains a very high proportion of unsaturated fatty acids, essentially in the form of omega-3 fatty acids. Chia oil contains about 60% by weight of omega-3 fatty acids, about 20% by weight of omega-6 fatty acids and about 7% by weight of omega-9 fatty acids. The ratio of omega-3 to omega-6 fatty acids is therefore about 3: 1. This fatty acid distribution gives the chia oil and thus the sausage product according to the invention a particularly high nutritional value. Far away, chia oil is heat resistant and tasteless.

In the cooked sausage product according to the invention, it is preferred if it has meat with an intrinsic fat content of ≦ 5% by weight.

This measure has the advantage that the proportion of saturated fatty acids introduced via the meat in the cooked sausage product according to the invention is kept low and thus the desired high proportion of unsaturated fatty acids is achieved. Such lean meat can represent, for example, beef, pork, poultry, game and horse meat, which are all suitable according to the invention.

According to the invention, it is therefore preferable if the meat optionally provided in step 1 is beef, preferably of the category R I and / or R II.

This measure ensures that only meat with the required low fat content is used. Reference is made to the German Guidelines for meat and meat products (op. Cit.) And the standardization system of the GEHA (Government Employees Health Association).

In the method according to the invention, it is preferred if in step 3, the chia oil is added in such an amount / concentration to the meat / ice mixture that the meat / oil / ice mixture has a proportion of about 10 to about 18 wt. - Has% of chia oil.

This measure advantageously ensures that the desired proportion of unsaturated fatty acids in the cooked sausage product is achieved. The range given represents the optimum amount of chiae oil, determined by the nutritional perspective, which requires at least 10% by weight to achieve a high level of unsaturated fatty acids, and the dietary point of view, of at most about 18% Wt% is required to prevent obesity. In this preferred development of the invention, it is also taken into account that, as a result of the processing of the oil in the process according to the invention, part of the unsaturated fatty acids is broken down and thus lost. With the stated amounts, however, it is ensured that 100 g of the boiled sausage product according to the invention have at least about 1.5 g of unsaturated or omega-3 fatty acids.

According to a preferred development of the method according to the invention, in step 3 the sausage meat is homogenised after the addition of the unsaturated fatty acids to produce an emulsion, preferably by means of a cutter.

This measure has the advantage that a uniform distribution of the fatty acids takes place in the sausage product and the latter thus obtains the desired properties.

According to a preferred embodiment of the method according to the invention, the sausage meat obtained in step 2 is cooled, preferably to about 0 to 3 ° C, preferably then homogenized by means of a cutter, more preferably subsequently mixed with phosphate and / or spices.

This measure again has the advantage that the denaturation of the proteins is prevented by frictional heat. It is also ensured that a homogeneous mass required for the further steps is obtained. The phosphate separates the actin and myosin in the meat, so that more free protein is available for the subsequent cross-linking of the product by broths. The addition of the spices gives the sausage product the desired taste.

It is inventively preferred if in the process, the heat treatment in step 4 takes place in a cutter.

This measure has the advantage that a uniform heating of the sausage meat, essentially without the occurrence of temperature gradients, is ensured.

According to a preferred development of the method according to the invention, cooling of the sausage meat takes place in step 5, preferably to about 12 to 14 ° C., more preferably the sausage meat is then brought into the desired shape to obtain the cooked sausage product.

These measures have the advantage that the technical requirements are realized in order to obtain the desired sausage product.

It is understood that the features mentioned above and those yet to be explained below can be used not only in the particular combination given, but also in other combinations or in isolation, without departing from the scope of the present invention.

In the following, the invention is explained in more detail in the form of an embodiment, which is purely illustrative and does not limit the scope of the invention. From the embodiment, there are further features and advantages of the invention.

embodiment

The process according to the invention is described by the preparation of a beef or beef lyone. The quantities to be processed are as follows: about 60 to 68% by weight of meat; about 10 to 18 wt .-% Chiaöl, and about 14 to 30 wt .-% ice from drinking water. An example is given below in which, with respect to a total quantity of 4 kg, the following quantities of meat, chia oil or ice were used: 65% by weight of meat (2.6 kg), 15% by weight of chia oil (600 g), and 20% by weight ice (800 g).

1. Manufacturing process

The starting point is 2.6 kg of R I beef pre-salted with 22 g of nitrite pickling salt. The meat is placed in a meat grinder / cutter with a 2 to 3 mm disc and "gewolft". The usual "Lyoner spices" and phosphate are added and the meat mass is "dry" minced some rounds. Subsequently, about 400 g of ice, made from drinking water, are added to the meat mass in the meat grinder / cutter. The ice should have a temperature of about -16 ° C during the addition in order to perform the following process steps in an optimal manner.

When the mass has reached a temperature of about 5 ° C, about 600 g of pure cooled to about 5 ° C Chiaöl added to the located in the meat grinder / cutter meat mass.

The sausage mixture is then "over-cooked" in overdrive and warmed to about 12 ° C until it is emulsified. Then about 400 g of ice are added. The meat is then further "chopped" until a temperature of about 12 to 14 ° C is reached. Then it can be filled into intestines or forms.

In the next step, a heating or brewing takes place at about 75 ° C to about 78 ° C up to a core temperature of the product of about 70 to 72 ° C, in order to achieve optimum preservation. Then the sausage is cooled down in a cold water bath. The sausage can now be stored under refrigeration or consumed.

2. Chemical analysis of the sausage product

The bovine lyone produced as described above was analyzed by Analytische Institut Bostel, Stuttgart, for composition.

Three samples of 90 g each were used for this purpose. From a homogenate of 100 g in total, 10 g were used as the amount of sample. The inlet temperature was 9.5 ° C.

Test result:

• Total protein (N × 6.25, corresponding to official collection of methods L 06.00-7): 12.4% by weight.
• Total fat (according to Weibull-Stoldt, according to the official collection of methods L 06.00-6): 22.8% by weight.

Fatty acid distribution: Type of fatty acid category Share in the product Myristic acid (C14: 0) saturated 0.1% by weight Palmitic acid (C16: 0 saturated 7.5% by weight Palmitholeic acid (C16: 1) monounsaturated 0.1% by weight Margarine acid (C17: 0) saturated 0.1% by weight stearic acid saturated 3.9% by weight Oleic acid (C18: 1 n9) easy-unsaturated 7.8% by weight Vaccenic acid (C18: 1-11) easy-unsaturated 0.8% by weight Linoleic acid (C18: 2 n6) diunsaturated (omega-6 fatty acid) 19.4% by weight γ-linolenic acid (C18: 3 n6) triunsaturated (omega-6 fatty acid) 0.1% by weight α-linolenic acid (C18: 3 n3) triunsaturated (omega-3 fatty acid) 59.3% by weight Arachidic acid (C20: 0) saturated 0.3% by weight Eicosenoic acid (C20: 1 n9) monounsaturated (omega-9 fatty acid) 0.2% by weight Behenic acid (C22: 0) saturated 0.1% by weight Erucic acid (C22: 1 n9) monounsaturated (omega-9 fatty acid) 0.1% by weight Lignoceric acid (C24: 0) saturated 0.1% by weight Total trans fatty acids - negative Tab. 1: fatty acid distribution in the boiled sausage product; according to official collection of methods L13.03 / 04-2 / DGF Standard method C VI 11; determined after saponification of the fat with methanolic KOH by means of gas chromatograph.

Overview: Unsaturated fatty acids: 87% by weight Saturated fatty acids: 12.1% by weight Ratio of unsaturated: saturated fatty acids: 7.26: 1 Omega-3 fatty acids: 59.3% by weight Omega-6 fatty acids: 19.5% by weight Ratio omega-3: omega-6 fatty acids: 3: 1

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 2639177 [0005]

Cited non-patent literature

• "Guidelines for meat and meat products" of 27/28 November 1994 (Supplement to Federal Gazette No. 134 of July 25, 1975, GMBl No. 23, page 489 of July 25, 1995), last amended on 02.10.2001, para I, 2.22 [0012]

Claims (24)

Brühwurstprodukt having a total fatty acid content with ≥ about 50 wt .-% of unsaturated fatty acids, characterized in that it is substantially free of dairy products. Brühwurstprodukt according to claim 1, characterized in that the total fatty acid content ≥ about 60 wt .-%, preferably ≥ about 70 wt .-%, more preferably ≥ about 80 wt .-%, and most preferably about 90 wt. % unsaturated fatty acids. Brühwurstprodukt according to claim 1 or 2, characterized in that the unsaturated fatty acids omega-3 fatty acids and omega-6 fatty acids in a ratio of ≥ about 2: 1, preferably of ≥ about 3: 1. Brühwurstprodukt according to any one of the preceding claims, characterized in that the unsaturated fatty acids and / or omega-3 fatty acids have α-linolenic acid. Brühwurstprodukt according to claim 4, characterized in that the unsaturated fatty acids ≥ about 30 wt .-%, preferably ≥ about 40 wt .-%, more preferably ≥ about 50 wt .-%, and most preferably about 60 wt. % α-linolenic acid. Brühwurstprodukt according to any one of the preceding claims, characterized in that it has a total fat content of about 20 to 25 wt .-%. Brühwurstprodukt according to any one of the preceding claims, characterized in that it comprises vegetable oil, preferably chia oil. Brühwurstprodukt according to any one of the preceding claims, characterized in that it has meat with an intrinsic fat content of ≤ 5 wt .-%. Boiled sausage product according to claim 8, characterized in that the meat is beef, preferably of the category R I and / or R II. Process for the preparation of a cooked sausage product, comprising the following steps: (1) providing meat having an intrinsic fat content of ≤5% by weight, (2) chopping the meat to obtain a sausage meat, (3) addition of unsaturated fatty acids to the sausage meat, (4) heat treatment of the sausage meat, and (5) obtaining the cooked sausage product, characterized in that substantially no milk product is added in the process. A method according to claim 10, characterized in that in step 3 unsaturated fatty acids in such an amount and / or concentration are added to the sausage meat, that the total fatty acid content of the cooked sausage product ≥ about 50 wt .-% of unsaturated fatty acids. A method according to claim 11, characterized in that in step 3 unsaturated fatty acids are added to the sausage meat in such an amount and / or concentration that the total fatty acid content of the cooked sausage product ≥ about 60% by weight, preferably ≥ about 70% by weight. %, more preferably ≥ about 80% by weight, and most preferably about 90% by weight of unsaturated fatty acids. A method according to claim 11 or 12, characterized in that the unsaturated fatty acids added in step 3 have omega-3 fatty acids and optionally omega-6 fatty acids. A method according to claim 13, characterized in that in step 3, the omega-3 and optionally omega-6 fatty acids are added in such an amount / concentration that in the cooked sausage product in a ratio of ≥ about 2: 1, preferably of ≥ approx. 3: 1. Method according to one of claims 10 to 14, characterized in that the added in step 3 unsaturated fatty acids and / or omega-3 fatty acids α-linolenic acid. A method according to claim 15, characterized in that in step 3, the α-linolenic acid is added in such an amount / concentration that the total fatty acid content of the cooked sausage product ≥ about 30 wt .-%, preferably ≥ about 40 wt .-%, on preferably ≥ about 50 wt .-%, and most preferably about 60 wt .-% α-linolenic acid. Method according to one of claims 10 to 16, characterized in that in step 3, the sausage meat is cooled before the addition of the unsaturated fatty acids, preferably to about 5 to 6 ° C, more preferably by the addition of ice. Method according to one of claims 10 to 17, characterized in that in step 3, the unsaturated fatty acids in the form of vegetable oil, preferably chia oil, are added. A method according to claim 18, characterized in that in step 3, the chia oil is added in such an amount / concentration to the meat / ice mixture, that the meat / oil / ice mixture is a proportion of about 10 to 18 wt .-% of chia oil. Method according to one of claims 10 to 19, characterized in that the meat in step 1 is beef, preferably of the category R I and / or R II. Method according to one of claims 10 to 20, characterized in that in step 3 the sausage meat is homogenized after the addition of the unsaturated fatty acids to produce an emulsion, preferably by means of a cutter. Method according to one of claims 10 to 21, characterized in that in step 2, the sausage meat is cooled, preferably to about 0 to 3 ° C, preferably then homogenized by means of a cutter, more preferably subsequently added with phosphate and / or spices becomes. Method according to one of claims 10 to 22, characterized in that the heat treatment takes place in step 4 in a cutter. Method according to one of claims 10 to 23, characterized in that in step 5, a cooling of the sausage meat is carried out, preferably to about 12 to 14 ° C, preferably the sausage meat is then brought into the desired shape to obtain the Brühwurstprodukts.